Yesterday I found some good-looking strawberries on sale (1 pound for $1.49), so I bought a box. Today I put off a much-wanted trip for a while to go out and pick seven stems of rhubarb then made the crisp which is now cooking for the family to eat tonight while I am at another class...fiber work-making a small woven wall-hanging.
Strawberry Rhubarb Crisp
Preheat the oven to 375 degrees F.
Peel then wash 7 stems of rhubarb. Cut down through the stems from end to end once. Slice in 1/4 to 1/2 inch slices to measure 4 cups sliced rhubarb.
Wash 1 pound ripe strawberries. Remove hulls then quarter the berries and measure 3 cups strawberry slices. Place in a large bowl.
Add 1 cup granulated sugar and 1/4 cup whole wheat flour to the bowl of fruit and toss well. Place in a 9 by 13 glass baking dish.
In the same large bowl where you had the fruit (no need to wash between processes) place 1 cup whole wheat flour, 1 1/2 cups rolled oats, 1 cup brown sugar, 1 teaspoons cinnamon, and 1/2 cup softened butter. (Always use butter, NEVER use margarine. Just don't use butter very often. A treat occasionally is just fine for your health. Otherwise, bad news bears for the body. ) Mix well with your fingers then spread evenly on top of the fruit.
Bake for 45 minutes at 375 degrees F.
Serve with whipped cream on top if you like.
